Thai Red Chicken Curry
Serves 410 mins prep10 mins cook
A 20-minute Thai Red Chicken Curry made with a homemade curry paste featuring ginger, garlic, onion, lemongrass, chili, coriander, and paprika. Chicken thighs are browned and mixed with colorful peppers, onions, courgettes, and coconut milk for a creamy finish. Top with fresh coriander and serve with buttered rice.
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What you need
Instructions
1: Blend ginger, garlic, onion, lemongrass paste, chili, coriander, and paprika to create curry paste. 2: Brown the chicken thighs in a pan. 3: Drench the chicken in the curry paste. 4: Add rose’s peppers, onions, and courgettes to the pan. 5: Pour in the coconut milk and simmer until thick and creamy but still saucy. 6: Butter the rice and serve with the curry topped with fresh coriander.View original recipe